Over the Cooking Pots

Kim with donated fruit
and vegetables

It has been another busy year in the kitchen with Kim and Inakura preparing 20,326 dinners and 10,081 breakfasts in the period from 1 December 2004 to 30 November 2005.

Kim keeps costs in the kitchen down to an extraordinary low level yet still manages to produce attractive and nutritious meals. Any donated food that comes in is put to good use with not a crumb being wasted. And then, if the Soup Kitchen cannot use it, Kim passes it on to food banks and other groups working with the disadvantaged in the community. Suzanne Aubert would be proud indeed.

A new cook has started...

John Hornyak

I have worked in the hospitality industry for more years than I care to remember (I stopped counting after thirty) as a chef, manager and trainer in New Zealand, Australia and England. I have lived in Island Bay for the last seventeen years and have worked in hotels, restaurants, cafes, clubs and function venues and tutored in the hospitality department at the Central Institute of Technology for five and a half years until the Institute closed in 2001. I have been at the soup kitchen since July 2006 and enjoy working with a great team in a caring environment.

Working with Kim and John in the kitchen is Peter Boulton. Peter is always the first on site at the Centre setting up for the day, cleaning and helping co-

Peter Boulton

ordinate the collection and distribution of donated bread.

The St Vincent de Paul Society in Hawkes Bay regularly organises for fruit and now vegetables, to be sent to the Compassion Centre. This is supported by Conroy Removals who generously transport the produce at no cost. Support such as this enables Kim to provide nutritious meals to our guests while keeping the cost of producing these meals to a very low level.

Fruit arrives courtesty of St Vincent de Paul, Hawkes Bay